|Apple Squash Soup|
Apple Squash Soup
1 tbsp of canola or vegetable oil
1 onion chopped (or 1 tbsp of onion powder)
1 clove garlic, chopped
3 lb butternut squash, peeled and diced (about 8 cups)
1 sweet potato peeled and diced
2 apples, peeled, cored and diced
4 cups chicken or vegetable stock
1 tbsp chopped fresh thyme or 1 tsp dried
1 tbsp chopped fresh rosemary or 1 tsp dried
1 tsp salt
1/4 tsp pepper
3/4 cup regular, 2 % or fat free evaporated milk
1. Heat oil over medium heat in a stock pot or large pot. Add onions and garlic and cook gently for 2-3 mins. or until soft and fragrant.
2. Add squash, sweet potato and apples. Stir to combine. Add next 5 ingredients. Bring to boil. Reduce heat, cover and simmer for 30 mins. or until squash is very tender.
3. Puree soup. Return to low heat for 5 mins. to warm up. Stir in evaporated milk. Taste and adjust seasoning if necessary.